Chocolate Cherry Brownies Recipe (Print Version)
# Ingredients:
→ For the Roasted Cherries
01 -
2 cups fresh cherries, halved and pitted
02 -
A light dusting of granulated sugar
→ For the Brownie Base
03 -
1⅓ cups white granulated sugar
04 -
2 large eggs plus 1 additional egg yolk
05 -
5 tablespoons unsalted butter, melted and slightly cooled
06 -
⅓ cup neutral oil (canola or vegetable oil works great)
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1 teaspoon pure vanilla extract
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¾ cup all-purpose flour
09 -
¾ cup Dutch-process cocoa powder
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1 tablespoon cornstarch
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1 teaspoon fine sea salt
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1 cup semi-sweet chocolate chips
# Instructions:
01 -
Heat your oven to 400°F and line a baking sheet with parchment paper. Arrange the halved cherries cut-side up on the prepared sheet and give them a light sprinkle of sugar. Roast for about 10 minutes until they start to caramelize slightly. Remove and let them cool completely while you work on the brownies.
02 -
Lower the oven temperature to 325°F. Generously spray an 8x8 inch baking pan with non-stick spray, then line the bottom and two opposite sides with parchment paper, leaving some overhang for easy removal. Give the parchment another light spray.
03 -
In a medium bowl, sift together the flour, cocoa powder, cornstarch, and salt. This helps eliminate any lumps and creates a silky smooth brownie texture. Set this mixture aside for now.
04 -
Using a stand mixer fitted with the whisk attachment, beat the sugar, whole eggs, and egg yolk on high speed for a full 5 minutes. This creates that signature fudgy texture by incorporating air and making the mixture pale and fluffy.
05 -
While the mixer runs on low speed, slowly drizzle in the melted butter (make sure it's not too hot), oil, and vanilla extract. Mix just until everything is well combined and smooth.
06 -
Remove the bowl from the mixer and add the sifted dry ingredients. Using a rubber spatula, gently fold the flour mixture into the wet ingredients with a light hand - you want to keep all that air you just whipped in! Stop as soon as everything is just combined.
07 -
Reserve half of your roasted cherries for topping later. Fold the remaining cherries and all the chocolate chips into the brownie batter. Pour this decadent mixture into your prepared pan and spread it evenly with an offset spatula.
08 -
Bake for 40-50 minutes, keeping an eye on them after the 40-minute mark. They're done when the edges look set but the center still has a slight jiggle - this is key for fudgy brownies! While they're still warm, scatter some extra chocolate chips on top.
09 -
Let the brownies cool completely in the pan - patience is crucial here! For clean cuts, pop them in the freezer for 15 minutes, then lift them out using the parchment overhang. Top with your reserved roasted cherries, slice into squares, and serve.
# Notes:
01 -
These brownies achieve their incredible fudgy texture through the combination of whipped eggs and gentle folding technique - don't overmix!
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Roasting the cherries first concentrates their flavor and prevents them from making the brownies soggy
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The brief freezing step makes cutting clean, bakery-style squares much easier
04 -
Store covered at room temperature for up to 4 days, or freeze for up to 3 months